Salted  Caramel Kentucky  Butter  Cake

Of course! The Salted Caramel Kentucky Butter Cake is a legendary recipe for a reason. It’s an incredibly moist, rich, and dense pound cake soaked in a sweet, buttery sauce that creates a crispy, crackly crust and an almost custard-like interior.

Adding a salted caramel twist takes this classic to a whole new level of decadence.

Here is a detailed, foolproof recipe.


Salted Caramel Kentucky Butter Cake

This recipe includes a homemade salted caramel sauce, but you can use a high-quality store-bought one to save time.

Ingredients

For the Salted Caramel Sauce: (or use 1 cup of good store-bought sauce)

· 1 cup granulated sugar
· 6 tablespoons salted butter, cubed
· ½ cup heavy cream, at room temperature
· 1 teaspoon flaky sea salt (like Maldon)

For the Cake:

· 3 cups all-purpose flour
· 2 cups granulated sugar
· 1 teaspoon salt
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· 1 cup buttermilk (room temperature)
· ½ cup salted caramel sauce (from above or store-bought)
· 1 cup unsalted butter, softened to room temperature
· 4 large eggs, room temperature
· 2 teaspoons vanilla extract

For the Butter Glaze:

· ⅓ cup unsalted butter
· ¾ cup granulated sugar
· 3 tablespoons water
· 2 teaspoons vanilla extract
· 2 tablespoons of the prepared salted caramel sauce
· A generous pinch of flaky sea salt for sprinkling

Instructions

Part 1: Make the Salted Caramel Sauce (if homemade)

  1. Heat the sugar in a medium saucepan over medium heat. Stir constantly with a whisk until the sugar melts and turns into a deep amber-colored liquid. It will clump before it melts—this is normal.
  2. As soon as it’s smooth and amber, add the cubed butter. Be careful, as it will bubble vigorously. Whisk until the butter is fully melted and incorporated.
  3. Slowly drizzle in the room temperature heavy cream while whisking constantly. Allow the mixture to boil for 1 minute.
  4. Remove from heat and stir in the flaky sea salt. Let it cool slightly before using. You can make this ahead of time.

Part 2: Make the Cake

  1. Preheat Oven & Prep Pan: Preheat oven to 325°F (165°C). Generously grease and flour a 10-cup Bundt pan (or tube pan). Do not skip this step, as the glaze can make the cake stick.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Set aside.
  3. Combine Wet Ingredients: In a separate bowl or measuring cup, combine the buttermilk and ½ cup of the salted caramel sauce.
  4. Cream Butter & Sugar: In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the softened butter on medium speed until creamy. Gradually add the dry ingredient mixture, beating on low speed until it resembles coarse sand.
  5. Add Wet Ingredients: With the mixer on low, add the buttermilk-caramel mixture in two parts, mixing just until combined.
  6. Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Stop mixing as soon as the batter is smooth. Do not overmix.
  7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 65-75 minutes, or until a long wooden skewer inserted into the center comes out clean.
  8. Cool Slightly: Let the cake cool in the pan on a wire rack for 10 minutes. Do not let it cool completely.

Part 3: Make the Glaze & Soak the Cake

  1. While the cake is cooling for those 10 minutes, make the glaze. In a small saucepan, combine the butter, sugar, and water. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the vanilla and 2 tablespoons of salted caramel sauce.
  2. The Key Step: Use a long, thin skewer or a fork to poke dozens of holes all over the top (soon-to-be-bottom) of the still-warm cake in the pan.
  3. Slowly and evenly pour the hot glaze over the entire surface of the cake, allowing it to seep into the holes.
  4. Let the cake sit in the pan for at least 2 hours (or up to overnight) to fully absorb the glaze. This is non-negotiable for the signature texture.

Part 4: Serve

  1. Carefully run a thin knife around the edges of the pan and the center tube to loosen the cake.
  2. Place a serving plate upside-down on top of the pan, and invert the cake onto the plate.
  3. Drizzle the top with any remaining salted caramel sauce and sprinkle generously with flaky sea salt.

Recipe Tips & FAQs

· Room Temperature is Key: Having your eggs, buttermilk, and butter at room temperature ensures they emulsify properly, creating a smooth, uniform batter that rises evenly.
· Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops gluten, leading to a tough, dense cake.
· The Soak is Everything: Letting the cake soak up the glaze in the pan is what creates the iconic crispy, sugary crust and the incredibly moist interior. Be patient!
· Storage: Store the cake covered at room temperature for up to 3 days. It actually gets better the next day as the flavors meld.
· Buttermilk Substitute: No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup, then fill it with whole milk. Let it sit for 5-10 minutes until it curdles.

This cake is rich, impressive, and worth every minute. Enjoy!

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